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Classic Kugelhopf

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  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Butter 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Golden seedless raisins 1⁄2 Cup (8 tbs)
  Grated lemon peel 1 Teaspoon
  Melted butter 1 Tablespoon
  Fine dry bread crumbs 3 Tablespoon
  Whole blanched almonds 1 Tablespoon

Soften yeast in warm water.
Cool milk to lukewarm.
In mixing bowl, cream butter and sugar till light; add eggs, one at a time, beating after each.
Add yeast and milk.
Sift together flour and salt; add to creamed mixture.
Beat at medium speed on mixer till smooth, 2 minutes.
Stir in raisins and lemon peel.
Cover: let rise till double (2 hours).
Meanwhile prepare a 1 1/2-quart Turk's Head Mold: Brush liberally with butter: sprinkle with bread crumbs, coating well.
Arrange almonds in a design in bottom of mold.
Stir down batter; spoon carefully into mold.
Let rise till almost double (1 hour).
Bake at 350° for 25 minutes or till done.
Cool 10 minutes.
Remove mold.

Recipe Summary

Cook Time: 
25 Minutes

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Classic Kugelhopf Recipe